Flavours, colours, mixture, “perfect” disorder – ratatouille is all of this. A dish of Provençal origin, which has a different version in every country, with different ingredients being used, for example briami, the Greek version, which contains potatoes, or the Balkan countries that add egg to make it a complete one course meal.
Peel the vegetables. Cut them all in the brunoise cut, a technique used for vegetables and which consists in cutting them into cubes of about 5 mm. Transfer them to the jars and season with extra virgin olive oil, a few cloves of garlic, fresh thyme, basil and salt. Clean
the edges well and close with the lid, ring and 4 clamps.
Set the microwave (or the Ultracombi in microwave mode) to 800 W for 5 minutes and cook one jar at a time. The ratatouille will be ready to be enjoyed after resting for 10 minutes.
If it is to be used later, let it cool, preferably being quickly processed in the blast chiller at +3°C and store it in the fridge for up to 8 days.
After cutting the vegetables, prepare a dry marinade based on a “Balanced Salt Solution” as follows: 13 g salt, 9 g sugar, 2 g bicarbonate of soda. Mix the dry marinade with the vegetables, fill 2/3 of a preservation bag and after placing it in the vacuum drawer, activate the “Chef” cycle. Once the quick marinade cycle is completed, drain the vegetables into a sieve with large holes. Once the vegetation water has been removed, dab it with kitchen paper. This technique allows us to obtain vegetables that are ready to be cooked much faster, mostly already dehydrated from the salt, with the skin and cellulose softened by the bicarbonate of soda and with the colours enhanced and set thanks to the sugar.
Transfer them to the jars and season with extra virgin olive oil, a few cloves of garlic, fresh thyme and basil. Proceed with the microwave cooking as indicated.